Friday, 24 April 2015

Keri Kanda /Mango Stew

Keri Kanda

Mango with onions, another family recipe. It is something we grew up eating on a hot summer day. Mangoes were in abundance and generally eaten chilled or then cooked for lunch followed by chilled doodh pak ( a milk pudding) to follow. 
This particular dish was created to use up the softer ripe mangoes left over from a crate of the day before; This was how most families bought their mangoes!! 
It is hard for any of us living in North America to envision a sweltering hot day, with perhaps a slow fan and no air-conditioning and none of the creature comforts of the 21st century that we take for granted. Yet millions of people live without these in the sub-continent everyday till date. Their food is generally bought and cooked on the day off. This dish also provides strength and vitamins that the Mango fruit provides. It is called the King of fruits for a reason. 
This particular dish is definitely an acquired taste but to a person like myself, absolutely delicious.

3 tbsp oil
3 medium onions thinly sliced
1 ½  tsp ground ginger
1 ½ tsp ground garlic
1 tsp red chillie powder
½ tsp turmeric
1 stick cinnamon
12 green whole cardamoms
2 slit whole green chillies
4 large mangoes, peeled and cut in thick slices
1 flat tsp salt
1 ½ tbsp vinegar
1 ½ tbsp  brown sugar or to taste
Fry in the 3 tbsp oil, the sliced onions till golden brown. Add in the ginger, garlic, red chillie powder, turmeric, cinnamon, cardamom, green chillies and fry for a minute. Now add the mangoes and salt and mix well.
Cover and cook on a medium flame till the mangoes are done but not all mashed up. Then add the vinegar and sugar 1 tbsp. at a time, tasting it till just right.
Serve with chappati.

Use sweet and sour mangoes for best results.
One can substitute jaggery for sugar. It is more difficult to add little at a time as needed and hence the choice to use brown sugar instead. White sugar will work if you have neither brown sugar or jaggery.
If you wish to make keri kanda ma gos (meat in mangoes) add 300 gms/3/4 lb of lamb/mutton/goat with the  above spices and 1 cup of water, cooking until the meat is tender.  Later add in the mangoes and cook another 30 minutes. Adding the vinegar and sugar at the very end to finish it off. 

For more recipes from the Parsi Cuisine click
The Art of Parsi Cooking; reviving an ancient cuisine

Reviews available on

Niloufer's Kitchen: Quick and Easy
Niloufer's Kitchen: Autumn

Read about Niloufer's Kitchen on The Huffington Post Blog.

Picture Credit William Reavell